Meat has finally made its way to Green Aisle, courtesy of Marshall Green, chef/owner of sunny bruncher Cafe Estelle. For his bangin’ bacon, now available at our store, Green treats whole Berskhire pork bellies to weeklong cures in salt, pepper, raw sugar, allspice and maple syrup, then mesquite-smokes them tailgate-style in the Cafe’s parking lot before slicing (never too thick or too thin). Pick up a pack up today for the weekend. Your eggs deserve it. / $6 per half-pound
Julia said,
February 13, 2010 @ 2:27 pm
This bacon was phenomenal. Thanks so much for recommending it! It was so good, I immediately had to blog about it.